Costa Rican olla de carne slowly cooks beef with corn, cassava, potatoes, squash, and root vegetables in one generous pot.
25 min prep 95 min cook
Keeps the screen on · step-by-step guide · built-in timer
Put the beef shank, onion, garlic, salt, and water in a large pot.
Cook the meat over low heat for 60 minutes until tender.
Add the corn, yucca, potatoes, and carrots in large pieces.
Cook the vegetables with the meat for 25 minutes.
Add the zucchini and green plantains and cook for 10 more minutes.
Sprinkle with cilantro and serve hot.
💡 Tip: Add the root vegetables according to firmness; yucca and corn go in early, while zucchini goes in last so the textures stay distinct.
🍽️ Serving suggestion: Serve olla de carne in hot bowls with white rice and cilantro on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~456
kcal calories
34
g protein
42
g carbs
16
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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